The dairy industry generates increased amounts of whey from both cheese and casein
production facilities. Whey presents an elevated content of lactose and proteins, which are …

Bioactive peptides derived from diverse food proteins have been part of diverse
investigations. Whey is a rich source of proteins and components related to biological …

Whey forms a rich source of biologically active components, in particular, its protein fraction
is known to encompass many health-promoting effects. Whey protein derived biologically …

Whey is a natural by-product of cheese making process. Bovine milk has about 3.5%
protein, 80% of which are caseins and the remaining 20% are whey proteins. Whey proteins …

Whey protein is a fraction of milk protein that has both nutritional and health boosting effects.
Hydrolyzation of whey protein by enzyme or fermentation can generate bioactive peptides …

With the increased consumer demand for nutritional foods, it is important to develop value-
added products, which will not only catch the attention of a wider consumer group but also …

Processing of whey proteins yields several bioactive peptides that can trigger physiological
effects in the human body: on the nervous system via their opiate and ileum-contracting …

The looming food insecurity demands the utilization of nutrient-rich residues from food
industries as value-added products. Whey, a dairy industry waste has been characterized to …

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It
retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating …

Continuing studies show that whey components, notably proteins, have valuable nutritional
and techno-functional properties supporting their applications in foods and drinks …